Safe Picnicking

May 15, 1986|By Sara Pearce

MANY OF us unwittingly pack ''bugs'' in our picnic basket -- ones that can cause flulike symptoms. According to the U.S. Department of Agriculture, more than 2 million of us are poisoned by these germs each year. If you keep cold foods cold and hot foods hot, you can cut down on your chances of being hit. Also important are keeping hands and utensils clean and separating raw meats from produce. More tips on avoiding the problem can be found in the USDA's 20-page booklet ''Safe Food To Go.'' For a free copy, send a postcard with your name and address to ''Safe Food to Go,'' Consumer Information Center-V, Department 597-P, Pueblo, Colo. 81009.

CHAMPAGNE SEASON

WEDDINGS, GRADUATIONS and new homes make spring the champagne season. Here are some dos and don'ts of the bubbly: The standard champagne bottle contains four generous glasses. For a toast or dessert, the rule is one glass per guest. For cocktails, the rule is one to two glasses per guest. For an entire evening, allow one-half bottle per person. The best way to chill champagne is in a wine bucket filled with ice; it does the job in 30 minutes (vs. an hour in the refrigerator). To open champagne, tilt the bottle at a 45-degree angle and twist the bottle slowly so that the cork glides out. To pour, hold both bottle and glass at 45-degree angles. Pour a small quantity into each glass and allow the foam to subside before adding more.

BAKING FROM SCRATCH

HERE'S A booklet for those who say that baking from scratch takes too much time -- ''The 20-Minute Baker.'' It features recipes -- from Greek Spinach Turnovers to Walnut Chocolate Fudge Pie -- that take no more than 20 minutes to assemble and pop into the oven. For a free copy, send a stamped, self-addressed business-size envelope to: ''The 20-Minute Baker,'' 1540 River Park Drive, Suite 101, Sacramento, Calif. 95815.

DIETING AMERICANS

MORE THAN one in three Americans is on a diet; nearly two of three adult dieters are female; and women ages 18 to 44 account for 34 percent of all dieters, according to MRCA Information Services, a Connecticut firm that collects information for large food companies. The findings are based on diaries kept by 4,000 adults in 1984. The most popular diets among those surveyed are low-calorie diets (17.8 percent) and low-salt diets (13.2 percent).

SEASONING TIPS

A FEW guidelines for adjusting herb and spice amounts in quantity recipes: When doubling a recipe, use 1 1/2 times the amounts called for; when tripling a recipe, use twice the seasoning called for; and when quadrupling a recipe, use 2 1/2 times the amounts called for. Remember that it is easier to add more spices and herbs than to fix up an overseasoned dish. Should a dish end up too spicy, however, there are a few remedies: First, strain out bits of herbs or spices. If that doesn't do the trick, quarter a peeled potato and simmer it in your mixture for 15 minutes to absorb some of the excess flavor. Then discard the potato.